Creamy Parsnip, Apple, and Ginger Bisque
This luxurious and comforting bisque blends the sweetness of parsnips and apples with the gentle spice of fresh ginger. Hailing from the bustling atmosphere of Bewley's Cafe in Dublin, this soup is adored by shoppers and students alike as a flavorful pic-me-up. This version adds a citrusy twist with fresh orange juice and is perfect for warming up during the chilly months. Make it ahead for an easy meal that gets even better with time.
10
Servings
150
Calories
14
Ingredients
Ingredients
parsnips
3 large (peeled and thickly sliced)
granny smith apples
2 (peeled, cored, and coarsely chopped)
fresh ginger
1 teaspoon (peeled and minced)
olive oil
1 tablespoon (for coating)
unsalted butter
2 tablespoons
leek
1 large (white and light green parts only, washed and sliced)
celery stalks
4 (finely chopped)
onion
1 (chopped)
potatoes
1.5 lbs (peeled and cut into 1/2 inch pieces)
vegetable broth
7.5 cups
orange juice
1/2 cup
half-and-half
1/2 cup
salt & freshly ground black pepper
to taste
creme fraiche
10-12 tablespoons (for garnish (optional))
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large metal roasting pan, combine the parsnips, apples, and minced ginger. Drizzle with olive oil and toss well to coat. Cover tightly with aluminum foil and roast in the oven for 20 minutes.
3
Remove the foil, stir the mixture, and continue roasting uncovered for an additional 20 minutes, or until the vegetables are lightly browned and tender.
4
While the parsnips and apples are roasting, melt the unsalted butter in a large soup pot over medium heat. Add the leek, celery, onion, and potatoes. Sauté for 4 to 5 minutes, until the vegetables are just starting to soften.
5
Add the roasted parsnip mixture to the pot, followed by the vegetable broth and orange juice. Stir well, reduce the heat to low, cover, and let simmer gently for 30 minutes, or until all the vegetables are soft and flavors meld together.
6
Working in batches, carefully transfer the soup to a blender or food processor, and blend until smooth and creamy. If making ahead, this puree can be refrigerated for up to 24 hours.
7
Return the smooth puree to the soup pot. Stir in the half-and-half, and season to taste with salt and freshly ground black pepper.
8
Warm the soup over medium heat until it's heated through. Serve in bowls, garnishing each with a tablespoon of crème fraîche if desired for an added touch of richness.
Nutrition Information
5g
Fat
23.7g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main flavors in this bisque?
The bisque features a blend of sweet parsnips and apples balanced with the gentle spice of fresh ginger and a citrusy hint of orange juice.
Where did the inspiration for this recipe come from?
This recipe is inspired by the bustling atmosphere of Bewley's Cafe in Dublin, Ireland.
How many servings does this recipe make?
This recipe makes 10 servings.
Is this soup suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetable broth and no meat products.
What type of apples should I use?
The recipe specifically calls for 2 Granny Smith apples, peeled, cored, and coarsely chopped.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How much fat is in one serving of this soup?
There are 5 grams of fat per serving.
What temperature should the oven be for roasting the vegetables?
The oven should be preheated to 350°F (175°C).
How long do the parsnips and apples need to roast?
They roast for a total of 40 minutes: 20 minutes covered with foil and another 20 minutes uncovered.
Can I make this soup in advance?
Yes, you can make the puree up to 24 hours ahead of time and refrigerate it before finishing the soup with dairy.
What kind of ginger is required?
The recipe calls for 1 teaspoon of fresh ginger, peeled and minced.
How much vegetable broth is needed?
You will need 7.5 cups of vegetable broth.
What is the purpose of adding orange juice?
Orange juice provides a citrusy twist that brightens the flavors of the parsnips and apples.
How do I prepare the leeks for this soup?
Use 1 large leek, focusing on the white and light green parts only, then wash and slice them.
What kind of potatoes are best for this bisque?
The recipe suggests 1.5 lbs of potatoes, peeled and cut into 1/2 inch pieces to provide body and texture.
How do I make the soup creamy?
The soup is blended until smooth and then finished with 1/2 cup of half-and-half.
What is the recommended garnish?
Garnish each bowl with a tablespoon of crème fraîche for an added touch of richness.
How much protein does this soup provide?
This bisque provides 3 grams of protein per serving.
What are the total carbohydrates per serving?
There are 23.7 grams of carbohydrates per serving.
Which vegetables should be sautéed in butter?
The leek, celery, onion, and potatoes should be sautéed in butter for 4 to 5 minutes.
How long should the soup simmer after adding the broth?
The soup should simmer gently for 30 minutes, or until all vegetables are soft.
Can I use a food processor for blending?
Yes, you can use either a blender or a food processor to blend the soup into a smooth puree.
Should the butter be salted or unsalted?
The recipe specifies using 2 tablespoons of unsalted butter.
What are the suggested tags for this recipe?
Tags include Irish cuisine, comfort food, vegetarian, fall recipes, winter warmer, and healthy soup.
Is it necessary to cover the roasting pan?
Yes, cover it tightly with aluminum foil for the first 20 minutes of roasting to help the vegetables soften.
How many parsnips are required?
You will need 3 large parsnips, peeled and thickly sliced.
How many celery stalks are used?
The recipe calls for 4 finely chopped celery stalks.
Can the soup be frozen?
While the description doesn't explicitly mention freezing, pureed vegetable soups generally freeze well before the dairy is added.
When should salt and pepper be added?
Season with salt and freshly ground black pepper to taste after the half-and-half has been stirred in.
What makes this soup a 'bisque'?
Its smooth, blended texture and the addition of half-and-half give it the characteristic richness of a bisque.